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Table des matières - Précédente - Suivante

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Abramson, D., Sinka, R.N. & Mills, J.T. 1980. Mycotoxin and odor fonnation in moist cereal grain during granary storage. Cereal Chem., 57: 346-351.

Acevedo, E. & Bressani, R. 1990. Contenido de fibra dietética de alimentos Centroamericanos. Guatemala. Arch. . Latinoam. Nutr:, 40: 439-451.

Adeniji, A.O. & Potter, N.N. 1978. Properties of ogi powders made from normal, fortified and opaque-2 corn. J.Food Sci., 43: 1571-1574.

Aguirre, F., Bressani, R. & Scrimshaw, N.S. 1953. The nutritive value of Central American corns. 111. Tryptophan, niacin, thiamine and riboflavin content of twenty-three varieties in Guatemala. Food Res.,., 18: 273-279.

Akingbala, J.O., Onochie, E.V., Adeyemi, l.A. & Oguatimein, (,.B. 1987. Steeping of whole and dry milled maize kernels in ogi preparation. J. Food Proc. Preserv. 11: 1-11.

Akingbala, J.O., Rooney, L.W. & Faubion, J.M. 1981. A laboratory procedure for the preparation of ogi, a Nigerian ferrnented food. J. Food Sci , 46: 1523- 1526.

Akinrele, I.A. 1970. Fermentation studies on maize during the preparation of a traditional African starchcake food..l. Sci. Fand Agric., 21: 619-625.

Akiarele, I.A. & Bassir, O. 1967. The nutritive value of ogi, a Nigerian infant food. J. Trop. Med. Hyg., 70: 279-280.

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Arroyave, G. 1974. Amino acid requirements by age and sex. /n P.L. White et D.C. Fletcher. éds. Nutrients in prncessed Jbad. Praleù?s'p. 15Proteins28. Acton, Mass., EtatsUnis, Publishing Sciences Group Inc.

Arroyave, G., Wilson, D., Behar, M. & Viteri, F. 1961. The development of INCAP vegetable mixtures 11. Biochemical testing. In Progress ù? meeting protein needs of infants and preschool C hildren. NRC Pub. 843, p. 49-55. Washington, D.C., Natl. Acad. Sci., Natl. Res. Counc.

Asp, N.G., Johansson, C.G., Hallmer, H. & Siljestrom, M. 1983. Rapid enzymatic assay of insoluble and soluble dietary fiber. J. Agric. Food Chem.. 33: 476-482.

Banigo, E.O.I., de Man, J.M. & Duitschaever, C.L. 1974. Utilization of high-lysine corn for the manul`acture of ogi using a new, improved processing system. Cereal Chem. 51: 559-572.

Banigo, E.O.I. & Muller, H.G. 1972. Carboxylic acid patterns in ogi fermentation. J. Sci. Food Agric . 23: 101-111.

Barber, S.A. 1979. Corn residue management and soil organic matter. Agron. J., 71: 625-627.

Baptist, N.G. & de Mel, B.V. 1955. Growth and amino acid intakes of children on acereal-legume vegetable diet. Br. J. Nutr. 9: 156-170.

Bazua, C.D., Guerra, R. & Sterner, H. 1979. Extruded corn flour as an alternative to lime-treated corn flour for tortilla preparation../. Food Sci.,44: 940-941.

Bedolla, S., de Palacios, M.G., Rooney, L.W., Ciehl, K.C. & Khan, M.N. 1983. Cooking characteristics of sorghum and corn for tortilla preparation by several cooking methods. Cereul Chenz. 60: 263-268.

Bedolla, S. & Rooney, L.W. 1982. Cooking maize for masa production. Cereal Foods World, 27: 219-221.

Bedolla, S. & Rooney, L.W. 1984. Characteristics of US and Mexican instant maize flours for tortilla and snack preparations. Cereal Foods World 29: 732-735.

Benton, D.A., Harper, A.E. & Elvehjem, C.A. 1955. Effect of isoleucine supplementation on the growth of rats fed zein or corn diets. Arch. Bioc hem. Biophys. 57: 13-19.

Benton, D.A., Harper, A.E., Spivey, H.E. & Elvehjem, C.A. 1956. Leucine, isoleucine and valine relationships in the rat. Arc h. Bioc hem. Biophys. 60: 147155.

Boyer, C.D. & Shannon, J.C. 1983. The use of endosperrn genes for sweet corn improvement. In J. Janick, éd. Plant breeding reviews Vol.l,p.139161. Westport, Conn., Etats-Unis, AVI Publishing Co.

Boyer, C.D. & Shannon, J.C. 1987. Carbohydrates of the kernel. /n S.A. Watson & P.E. Ramstad, éds. Corn: chemistry ancl technology, p. 253272. St Paul, Minn., Etats-Unis, Am. Assoc. Cereal Chem.

Braham, J.E. & Bressani, R. 1966. Utilization of calcium from home treated maize. Nutr. Bromato/. Taxico/.,5: 14-19.

Braham, J.E., Bressani, R. & Guzman, M.A. 1966. Efl`ect of lysine and tryptop han supp le me ntat ion on nicotinic acid metabolism in pigs given raw or lime-treuted corn diets. Metabolism. 15: 548-556.

Braham,J.E., Villareal,A. & Bressani, R. 1962. Effect of lime treatment of corn on the availability of niacin for cats. .1. Nutr., 76: 183- 186.

Bressani, R.1962. Eft`ect of amino acid imbalance on nitrogen retention. 1. Eft`ect of a relative deficiency of tryptophan in dogs. .1. Nutr:, 78: 365 -370.

Bressani, R.1963. Etfect of amino acid imbalance on nitrogen retention. Il. Interrelationships between methionine, valine, isoleucine and threonine as supplements to corn proteins for dogs../. Nutn, 79: 389-394.

Bressani, R. 1971. Amino acid supplementation of cereal grain flours tested in children. In N.S. Schrimshaw & A.M. Altschul. éds. Amino acid fortif icution of protein f foods, p. l 84204. Cambridge, Mass., EtatsUnis,MIT Press.

Bressani, R. 1972. The importance of maize for human nutrition in Latin America and other countries. In Nutritional improvement aJ mai:e. INCAP publication L-4, p. 5-29. Guatemala. INCAP.

Bressani, R. 1983. WorId needs for improved nutrition and the ro/c of vegetabes und legumes. Asian Vegetable Research and Development Center,10th Anniversary Monograph Series. AVRDC Pub. 83- 185. Shanhua, Taiwan, AVRDC.

Bressani, R.1987. The incorporation of nutritional goals in agricultural research in developing countries. Benson Inst. Rev., 10: 18-28.

Bressani, R.1988. Protein complementation of foods. In E. Karmas & R.S. Harris, éds. Nutritional evaluation af food processing 3e éd., p. 627-657. New York, Van Nostrand Reinhold Company.

Bressani, R.1990. Chemistry, technology and nutritive value of maize tortillas. Food Rev. /nt.! 6: 225-264.

Bressani, R., Alvarado, J. & Viteri, F. 1969. Evaluacion en ninos de la calidad de la protema del maiz opaco-2. Arch Latinoam. Nutr:, 19: 129- 140.

Bressani, R., Arroyave, G. & Scrimshaw, N.S.1953. The nutritive value of Central American corns. 1. Nitrogen, ether extract, crude fiber and minerals of twenty-four varieties in Guatemala. Food Res., 18: 261267.

Bressani, R., Benavides, V., Acevedo, E. & Ortiz, M.A. 1990. Changes in selected nutrient content and in protein quality of common and quality protein maize during tortilla preparation. Cereal Chem., 67(6): 515-518.

Bressani, R., Braham, J.E., Elías, L.G. & Rubio, M. 1979. Further studies on the enrichment of lime-treated corn with whole soybeans. J. Food S<i.,44: 17071710.

Bressani, R., Breuner, M. & Ortiz, M.A.1989. Contenidodefibraacidoy neContenido de fibra ácidoyutrodetergente y de minerales menores en malz y su tortilla. Ar< h. Latinoam. Nutr:, 39: 382-391.

Bressani, R., Castillo, S.V. & Gunmán, M.A. 1962. The nutritional evaluation of processed whole corn flour. J. Agric. Food Chem., 10: 308-312.

Bressani, R. & de Villareal, E.M.1963. Nitrogen balance of dogs fed limetreated corn supplemented with proteins and amino acids. J. Food Sci., 28:611-615.

Bressani, R. & F,lias, L.G.1969. Studies on the use of opaque-2 corn in vegetable protein-rich foods.J. Agri< . Food Chem., 17: 659-662.

Bressani, R. & Ellas, L.G. 1972. La calidad proteinica del maiz opaco-2 como ingrediente de dietas rurales de Guatemala. Arch. Latinoam. Nutr., 22: 577-594.

Bressani, R. & Elías, L.G. 1974. Legume foods. In A.M. Altschul, éd. New protein foods, Vol. IA, p. 231297. NewYork,Academic Press Inc.

Bressani, R. & Elías, L.G. 1981 . Estudios nutricionales sobre dietas. Valor proteinico de mezclas de cereales. INCAP Informe Anual 1980, p. 10-11. Managua,Nicaragua, INCAP.

Bressani, R., Elías, L.G. & Braham, J.E. 1968. Suplementacion con aminoacidos del maiz y de la tortilla. Arch. Latinoam. Nutr, 18: 123-134.

Bressani, R., Elías, L.G. & Braham, J.E.1978. lmprovement of the protein quality of corn with soybean protein. Adv. Exp. Med. Biol., 105: 29-65.

Bressani, R., Elías, L.G. & de F,spana, M.E.1981. Posibles relaciones entre medidas fisicas, quimicas y nutricionales en frijol comun (Phasealus vulgaris). Ar< h. Latinoum. Nutr., 31: 550-570.

Bressani R., Elías, L.G., Santos, M., Navarrete, D. & Scrimshaw, N.S. 1960. El contenido de nitrogeno y de aminoacidos esenciales de diversas selecciones de maiz. Ar<h. Venez. Nutr., 10: 85- 100.

Bressani, R., Gómez-Brenes, R. & Scrimshaw, N.S. 1961. Effect of processing on distribution and in vitro availability of niacin of corn (Zea mays). Faad Te< hnal., 15: 450-454.

Bressani, R., Hernandez, E., Colon, A., Wolzak, A. & Gómez-Brenes, R. 1981. Efecto suplemcntario de 3 fuentes de proteina de soya sobre diferentes selecciones o productos de maiz. Ar< h. Latinaum. Nutr., 3 1: 52-62.

Bressani, R. & Marenco, E.1963. Corn flour supplementation: the enrichment of lime-treated corn flour with proteins. lysine and tryptophan and vitamins. .1. Agrie. Faacl Chene, 11: 517-522.

Bressani, R., Medrano, .I.F., Eliias, L.(,., Gómez-Brenes, R., Gonzalez, J.M., Navarrete, D. & Klein, R.E. 1982. Estudios de control de insectos para la preservacion del maiz opaco2 almacenado y efectos sobre su valor nutritivo. Turriu/17a. 32: 51-58.

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Bressani, R., Murillo, B. & El ias, L.(.. 1974. Whole saybeans as a means of increasing protem and calones m maizebased diets. .1. Faad S< i., 39: 577-580.

Bressani, R., Paz y Paz, R. & Scrimshaw, N.S. 1958. Chemical changes in corn during preparation of tortillas. J. Agri<. Food Chem., 6: 770774.

Bressani, R. & Scrimshaw, N.S.1958. Effect of lime treatment on in-vitro availability of essential amino acids and solubility of protein t`ractions in corn. J. Agri<. Food Chem., 6: 774778.

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Bressani, R., Scrimshaw, N.S., Béhar, M. & Viteri, F. 1958. Supplementation of cereal proteins with amino acids. Il. Effect of amino acid supplementation of corn-masa at intermediate levels of protein intal;e on the nitrogen retention of young children../. Nutr., 66: 501-513.

Bressani, R., Valiente, A.T. & Tejada, C. 1962. All vegetable protein mixtures tor human feet7ing. Vl. The value of combinations of lime-treatetl corn and cooked black beans. J. Food S< i., 27: 394-400.

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